The A-Z of Eating by Cloake, Felicity -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Introduction A is for Almond

Spicy almond butter dressing Chilled almond soup with mojo rojo Sicilian almond and tomato pesto Chicken korma Salted almond toffee Almond, honey and fig cake

B is for Blue Cheese

Polenta with Gorgonzola and honeyed hazelnuts Leek and Stilton steamed pudding Roquefort and honey cheesecake with walnut and pear Wedge salad with quick pickled onions and buttermilk blue cheese dressing Blue cheese creamed spinach Poached plum crumble with blue cheese ice cream

C is for Caramel

Roast duck with miso caramel Vietnamese caramel and pork hotpot Banoffee split Pecan, bourbon and salted caramel cookies Salted peanut caramel crispy cakes Walnut caramel cream pie

D is for Dumplings

Canederli alla tirolese with Parmesan broth Venison and port casserole with Stilton dumplings Queenie and samphire crystal dumplings Chickpea and spinach dumplings in a tomato and yoghurt sauce Southern chicken and jalapeño dumplings Spotted dick

E is for Eggs

Bacon devilled eggs Deep-fried quail’s eggs with celery salt mayonnaise Baked eggs, creamed corn and spinach Omelette farcie Rum flip Pandan and coconut burnt creams

F is for Fat

Cultured butter Bacon refried beans Red-braised pork Lamb ‘porchetta’ with salsa verde Bourbon and bacon butter Coconut ice magic

G is for Garlic

Confit garlic, thyme and Parmesan tart Hot and sour seafood soup with black garlic aïoli Brined and slow-cooked lamb with flageolet beans, white wine and garlic Duck fat garlic bread Georgian griddled chicken on toast Grand aïoli for heretics

H is for Hot

Blackened jalapeño and avocado slaw Sweet sriracha cakes Red lentil and tomato soup with harissa Green chilli, New Mexico style Lemongrass and chilli tofu Meatball curry Mexican chilli chocolate mousse

I is for Ice

Simple banana and peanut butter ice Salted brown butter and buttermilk ice cream Avocado and double lime sorbet Rum punch ice cream Simple persimmon, lime and ginger sorbet Frangelico and espresso granita shots Ricotta ice cream terrine with fig molasses

J is for Junk

Sweet paprika cheesy chips Buttermilk onion rings Vietnamese crispy pork and prawn pancakes (bánh xèo) Texan queso dip Homemade butterscotch ‘Angel Delight’ Marathon pie

K is for Kale and other greens

Spinach soup with spiced anchovy butter toasts Spicy cashew kale crisps Fava e cavolo nero Spinach, ricotta and feta tart with hard-boiled eggs Homemade orecchiette with sausage and kale Chard gratin with a Gruyère crumb

L is for Leaves

Nice salad Green herb cauliflower ‘tabbouleh’ Three pea salad with lemon butter dressing Black kale salad with anchovy dressing Chicory with beetroot, goat’s cheese and walnuts Mustard leaves and little gem with bacon vinaigrette and toasted walnuts

M is for Malt

Moules marinières écossaises Single malt loaf Rye and porter porridge with bacon, leeks and cheese Malted milk creams Triple chocolate malt cake Black and white shake

N is for Noodles

Japanese carbonara Baked ziti with sausage and kale Spicy peanut butter noodles with sprouting broccoli Beetroot noodles with goat’s cheese, toasted walnuts and baby kale Spätzle with cheese and onion Spaghetti with courgette noodles and Parmesan Vietnamese bún cha

O is for Octopus and other cephalopods

Cambodian stuffed frog-style squid Coconut squid Black risotto with eggs Braised octopus with chickpeas and coriander Maryland-style octopus sandwich

P is for Potatoes

Baked potato soup Chorizo baked potatoes with avocado crema Aloo tikki Scotch eggs Northern potato salad Potato, black kale and anchovy pie Aligot Tattie scones à la Arnold Bennett Potato and cauliflower curry with coconut and cashew cream

Q is for Quiver

Tricolore jellies Goat’s cheese custards with honey-glazed hazelnuts and black olive toasts Jelly cherry jubilee Gooseberry and buttermilk pots Caribbean milk punch jelly Almond and rosewater blancmange

R is for Rhubarb

Mackerel and samphire tartare with pickled rhubarb Pork rillettes with rhubarb chutney Persian lamb and rhubarb stew Rhubarb Bircher muesli Rhubarb and marmalade sticky pudding Rhubarb and custard trifle with an amaretto syllabub Rhubarb gin granita

S is for Smoke

Charred squash soup with zhoug and toasted pumpkin seeds Muhammara Smoked cod’s roe and beetroot dip Kentucky pulled lamb Kichri-kedgeree Smoky black dal with eggs Smoked mackerel and charred cauliflower gratin with smoked chilli breadcrumbs Bacon and split peas with a quick mustard pickle

T is for Toast

Burnt toast powder White beans on toast Duck and sherry pâté with pickled figs and pistachios Southern cheese on toast Salmon and coriander tartare with avocado and wasabi cream on toasted rye Mexican torta with black beans, chorizo, avocado and goat’s cheese crema

U is for Umami

Shrimp and grits with bacon and Parmesan Courgette fritters with bagna cauda hollandaise Ox cheeks braised in Marmite Chargrilled Caesar salad Crunchy soy-braised pig’s tails Broccoli and edamame salad with Korean dressing Dashi pickles Green lamb kebabs

V is for Violets and other edible flowers

Crab with ricotta and lemon zest and an elderflower and cucumber salad Fig and goat’s cheese olive oil flatbread with lavender honey Geranium and apple snow Marzipan violets Scandi saffron buns Shrikhand, or spiced saffron and pistachio yoghurt Rose petal vodka

W is for Wild

Roast new potatoes with wild garlic dressing Scrambled eggs with crab and samphire Wild garlic bread Michaelmas mess Almond rice pudding with blackberry and apple compote Bramble old-fashioned

X is for Xmas

Bread and walnut sauce Georgian aubergine rolls with walnut sauce and pomegranates Brussels sprout, hazelnut and lemon zest salad with goat’s cheese Spiced pumpkin and Parmesan pie with chestnuts Turkey mole poblano Tangerine and pomegranate salad with spiced Pedro Ximénez syrup and Marcona almonds

Y is for Yeast

Georgian cheesebread (khachapuri) Buckwheat pikelets Pissaladière Marmite and cheese mini doughnuts German plum bread with almond cream Wholesome loaf

Z is for Zest

Slow-roast tomato pasta with lemon salt, ricotta and basil Mediterranean ceviche Peach and mozzarella salad with crispy lemon zest and basil Candied peel Pistachio and pink grapefruit cake Chocolate orange cheesecake Pomelo sour

Acknowledgements Stockists and links Follow Penguin Copyright

← Prev
Back
Next →

← Prev
Back
Next →